Caponata is one of my Death Row side dishes. This version is an amalgamation of numerous different recipes and methods I’ve read, tried and adapted over the years rather than one passed down from an Italian nonna. So it’s probably totally inauthentic. The charge sheet starts with the roasting (rather than frying) of aubergines, continues with the use of Romano peppers in a traditionally Sicilian dish, and carries on in the method.
But it does have an awesome balance of sweet and sour and works well with rich, oily foods as well as softer and more subtle ingredients, such as slow-roast lamb shoulder, grilled mackerel and sardines, tuna steaks or baked white fish. It takes a little time, although it’s mostly hands-off and is well worth the wait. The recipe says it serves 6, and it does. But that’s with generous helpings – fingers crossed the cook gets lucky and has leftovers for lunch the next day, when it will taste even better.